Sunday, December 11, 2011

Heart-Healthy Pumpkin Pie

Preheat oven to 350 degrees.

1 unbaked deep-dish pie shell ( I used store-bought, frozen, but you can make your own to control sodium- and fat-content even more).

1 1/4 cups canned pumpkin (NOT a mix, just the pumpkin)
3/4 cup sugar
1/4 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. unbleached flour
3 egg whites, lightly beaten
1 cup non-fat evaporated milk
1 tsp. vanilla extract

Mix the pumpkin, sugar, spices, flour, egg whites, evaporated milk, and vanilla extract well. Pour into the pie shell and bake in the preheated oven for 45 to 50 minutes or until a knife inserted near the middle comes out clean. Serves 10.

1 comment:

  1. I made a similar pie about a week later that substituted peeled, cubed, steamed sweet potatoes for the pumpkin in the pie. The filling was made in a food processor, so the potatoes didn't have to be mashed. If anyone is interested in the recipe, let me know, and I'll post it as well.